Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups kale or spinach
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, celery, and garlic; sauté until the vegetables soften, about 5 minutes.
- Stir in the zucchini and bell pepper, cooking for another 3-4 minutes.
- Pour in the diced tomatoes and vegetable broth. Bring to a boil.
- Add the chickpeas, thyme, oregano, salt, and pepper. Reduce the heat and let it simmer for about 15 minutes.
- Stir in the kale or spinach until wilted, then remove from heat.
- Finish with a splash of lemon juice for brightness.
Notes
Don’t rush the vegetables; sauté them long enough to bring out their flavors. Feel free to mix vegetables as per your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan